Print

Triple Layer Strawberry Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Triple Layer Strawberry Cake is a moist, fluffy cake packed with real strawberry flavor, layered with a creamy strawberry buttercream frosting. It’s the perfect dessert for birthdays, special occasions, or anytime you crave a fresh and fruity treat!

Ingredients

Scale

For the Strawberry Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter (softened)
  • 2 cups granulated sugar
  • 4 large eggs (room temperature)
  • 1 tablespoon vanilla extract
  • ½ cup whole milk (room temperature)
  • ½ cup sour cream (or Greek yogurt)
  • 1 cup strawberry purée (blended fresh or frozen strawberries)
  • 2–3 drops pink food coloring (optional, for a vibrant color)

For the Strawberry Buttercream Frosting:

  • 1 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • ½ cup freeze-dried strawberries (blended into a powder)
  • ¼ cup heavy cream (as needed for consistency)
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Garnish (Optional):

  • Fresh strawberries (halved)
  • White chocolate shavings
  • Extra freeze-dried strawberry crumbs

Instructions

1. Preheat & Prepare:

  • Preheat your oven to 350°F (175°C).
  • Grease and line three 8-inch cake pans with parchment paper.

2. Make the Cake Batter:

  1. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  2. In a separate large bowl, beat butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Mix in sour cream and milk, alternating with the dry ingredients.
  5. Gently fold in the strawberry purée and food coloring (if using).

3. Bake the Cakes:

  1. Divide the batter evenly among the three cake pans.
  2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

4. Make the Frosting:

  1. In a bowl, beat butter until creamy. Gradually add powdered sugar and strawberry powder.
  2. Add vanilla extract and heavy cream, whipping until smooth and fluffy.

5. Assemble the Cake:

  1. Place one cake layer on a serving plate. Spread a layer of strawberry buttercream on top.
  2. Repeat with the second layer and more frosting. Add the third layer and frost the entire cake.
  3. Decorate with fresh strawberries, white chocolate shavings, or extra freeze-dried strawberry crumbs.

6. Chill & Serve:

  1. Refrigerate for 30 minutes before slicing for the best texture.
  2. Serve and enjoy!

Notes

  • For extra strawberry flavor, brush the cake layers with strawberry syrup before frosting.
  • Make it ahead: The cake layers can be baked a day in advance and stored wrapped in plastic.
  • Store leftovers in an airtight container in the fridge for up to 4 days.

Find it online: https://ukfinda.com/triple-layer-strawberry-cake/